Spicy Carrots

Spicy Carrots
Every year for the past five years I have promised myself that I would make a raw cashew cheesecake for my birthday.  And every year I have failed.  Apparently this year is no different. 

Somehow I really thought things would be different this time around.  But, apparently if given the choice between dessert and vegetables, I am the one person in a million that will choose vegetables every single time.  So today you get spicy carrots.  The cheesecake will just have to wait.

Earlier this year I went to San Diego and tried hot carrots for the first time at Ranchos Cocina. Holy moly. My taste buds are forever changed. If you have not yet experienced this spicy favorite, there’s no time like the present. My version is no where near as spicy as the original so if you like super spicy carrots, add a second jalapeño and be sure to keep all the seeds in.

Spicy Carrots
Prep time
Cook time
Total time
Recipe type: Side
Serves: 4 - 6
  • 1 tablespoon olive oil
  • 1 bunch carrots, diagonally sliced (about 3 cups)
  • 2 garlic cloves, chopped
  • ⅓ cup vinegar
  • 2 bay leaves
  • 5 whole peppercorns
  • 1 jalapeño, sliced (seeds removed if less heat desired)
  • ½ cup water
  • Sea salt to taste
  1. Add olive oil to a pan over medium heat. Saute the carrots and garlic for 2-3 minutes, until garlic is fragrant. Add the vinegar, bay leaves, peppercorns, and jalapeño and simmer for 5 minutes. Add the water and continue to simmer for an additional 10 minutes.
  2. Remove from heat and remove the bayleaves. Carrots can be served warm or transferred to a container and stored overnight in the fridge with any leftover liquid.


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  1. says

    This looks so good! I’m not much of a sweets girl so I’m happy you posted this instead of the cheesecake. :) A goal of mine for this month is to branch out with more creative veggie dishes because I’ve gotten where I just make a salad all the time. This is perfect! Can’t wait to give it a try.

  2. SharonKC says

    This recipe was amazing! I didn’t get carrots in my CSA box this week (I’m from PA and love my CSA!), but I had garlic…so I made this recipe with the first jalepeno that came out of my garden, the garlic and store bought carrots. YUM-MIE. My entire family enjoyed them.
    Today I added some spelt berries that I had left over from another recipe to the carrots with a little salsa…perfect lunch!
    Thanks so much.

  3. says

    I love your veggie dishes. I’ve shared them with multiple clients, adding the links to their meal plans to go and check out your ability to turn veggies in to fun things to eat. I on the other hand? Can make every fruit, nut, or seed into something sweet, but suck at the vegetable/savory dishes. Love this idea!
    Also; if I may, I made a raw carrot cake cheesecake last year that was drop-dead amazing if you were interested: http://www.healthfulpursuit.com/recipage/?recipe_id=6006447

    • says

      I love your carrot cake cheesecake recipe! Yum! And the funny thing is that you are always my inspiration for healthy fun desserts. We make quite the team! :)

  4. says

    These really sound good – and totally different than any way I’ve ever had carrots! Thanks for the idea. Found you on Granola Meets Grits today, and glad to read your info. Take care!

  5. Audra says

    They are delicious! Thank you for the recipe! I also threw some cauliflower in there too! They were a great alternative to crudite with a fatty dip. We’re taking them to Shakespeare in the park this afternoon instead of chips!

  6. Susan R. says

    I’m originally from San Diego and the best spicy carrots around come from a little hole in the wall taco shop called Robertos. I worked at Mercy Hospital and there was a Robertos on the corner. I would get a carne asada burrito and some spicy carrots at lunch time. What a treat! Thanks for the recipe, I will try it.

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